get new recipes in your inbox:

Roasted Sweet Potato and Acorn Squash Winter Salad

We all know that veggies are good for us, but sometimes I just run out of ideas, and since our garden is no longer in season it’s a bit more challenging to figure out what veggies to serve.

Before the warm weather is here I wanted to share the easiest, simplest, and best way to roast vegetables – in the oven on a baking sheet for perfectly tender and flavorful veggies.

I think its easy to say we all get a little bored of greens and so I wanted to have a tasty side salad that not only is delicious but gorgeous, and of course healthy.

Once the sweet potatoes and acorn squash are roasted with a little bit of olive oil and salt, I drizzled it with a spicy, sweet, and tangy balsamic maple chipotle dressing and then topped the winter salad with avocado, pomegranate seeds, and feta.

If you are preparing this salad in advance, reserve the dressing on the side until you are ready to serve.

Yield: 4 to 6 nservings

Roasted Sweet Potato and Acorn Squash Winter Salad

Easy, simple, and the best way to roast vegetables – in the oven on a baking sheet for perfectly tender and flavorful veggies.

8 comments

Made this tonight!!! It seemed heavy with just the squash & potato. I added a bed of arugula that I seasoned w olive oil, salt & pepper. Then I put the salad on top of that. I substituted goat cheese, used chipotle peppers in adobo for salsa & agave nectar for honey. Since it used agave nectar, maple syrup & balsamic vinegar, it was able to keep the heat down. This salad is absolutely amazing. So flavorful & filling. A definite keeper for my go to recipes. I also cooked the squash & potatoes hours earlier. Incredibly simple & easy to prepare. I made it even more simple by using a garlic press so I didn’t have to mince the garlic. Great enough so serve for lunch or dinner. The bitter from the arugula balanced everything out. Just amazing. Thanks!!!!

I used to turn my nose to swee potato, but after reading this recipe I just had to give it another try. And oh my, you make it so delicious! Thank you so much!

The recipe does not indicate that you are peeling the acorn squash. Are you removing skin after roasting?

Hi Julie!
I slice acorn squash and roast with the skins on. I also serve it with skins (as pictured) and people just eat around skins. If you want to peel before roasting, poke it a few times with a fork, and pop it in the microwave for 3 to 4 minutes. The microwave softens and loosens the skin, making it easier to peel using a potato peeler. Genius right?!

This is a great salad dish. I would love to have it for my dinner. Thanks for sharing.

I am going to use this for the Super Bowl Party in my building. I plan to also make Chile con Carne or something similar, Collards, and do you have a sweet bread pudding recipe, that is Mexican or Hispanic? Muchas Gracias, Chiquita!